Pork Roast with Dried Fruit and Fresh Herbs

We perked up roast pork loin with an assortment of wine-stewed dried fruit and a healthy dose of fresh rosemary.

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Cal/Serv:
631

Yields:
8

Prep Time:
0
hours
50
mins

Cook Time:
1
hour
0
mins

Total Time:
1
hour
50
mins

Ingredients

1
c.
dried figs

1
c.
dried apricots

1
c.
dried cherries

2 1/2
c.
dry red wine

3
stick cinnamon

2 1/2
tbsp.
finely chopped fresh rosemary

1 1/4
tsp.
salt

1
tsp.
Fresh ground black pepper

2
clove garlic

2
tbsp.
extra-virgin olive oil

3 1/2
lb.
boneless pork loin roast

Directions

Heat oven to 500 degrees. Bring the dried fruit, wine, and cinnamon sticks to a boil in a small saucepan. Remove from heat and let steep for 20 minutes. Drain the fruit, discarding the cinnamon sticks. Toss the rosemary, salt, pepper, and garlic together and rub 2 tablespoons of the mixture on the inside of the roast. Layer with the steeped fruit and roll the roast tightly into a log. Tie with butchers twine. Rub the outside of roast with oil and the remaining rosemary mixture and place on a rack set in a roasting pan. Reduce oven temperature to 325 degrees and roast until temperature reaches 155 degrees, about 1 hour. Allow pork to rest for 15 minutes before slicing.

Tips & Techniques

Time-saver: If you do not have time or do not know how to butterfly your roast, simply ask the butcher at your market to do it for you. Special requests and advice from your local butcher should always be free of charge.

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